1lbgruyere, emmenthaler, or raclette cheeseshredded or cubed
Instructions
Smash the garlic, and heat with the white wine in a medium saucepan. In another small bowl, whisk the water and cornstarch until combined. Set aside.
When it's just beginning to bubble, add the cheese. Turn heat to low and stir constantly until the cheese is melted and the mixture comes together to a uniform texture.
If it's too soupy, add some of the cornstarch mixture and stir a few minutes. Add the rest if you're still not happy with the consistency.
Serve with your favorite dippers!
To reheat, you may need to add more wine (or water if you're out) as you reheat on the stove over low heat.